Nutritional Facts

Directions

Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly.

Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.Yield: 81 pieces.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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"I made this for a family get togther and everyone loved it. They were nibbling on fudge before the main course. I love peanut butter anything and this just was easy and set up nicely. It was soft but not too soft and was not sugary or crumbly."